The local save on had pork loins on for a very good price so I took one home. After the trim I've got 6 lbs of loin.Into the cure (mortons tender quick, brown sugar and maple syrup) for 6 days.
Starting out
(http://i1202.photobucket.com/albums/bb368/cathousewilly/1eed2122-ed88-4981-a812-95a13f184001.jpg) (http://s1202.photobucket.com/user/cathousewilly/media/1eed2122-ed88-4981-a812-95a13f184001.jpg.html)
More in 6 days
looks like a good start
Seven days later.Time to smoke those loins
ready for the smoker
(http://i1202.photobucket.com/albums/bb368/cathousewilly/230c8bbc-ec48-4509-b31b-dc6ce8b3acac.jpg) (http://s1202.photobucket.com/user/cathousewilly/media/230c8bbc-ec48-4509-b31b-dc6ce8b3acac.jpg.html)
3 hrs of maple and an it of 140 ish f
(http://i1202.photobucket.com/albums/bb368/cathousewilly/69227f30-d2a0-4f44-a58d-8b267f67239a.jpg) (http://s1202.photobucket.com/user/cathousewilly/media/69227f30-d2a0-4f44-a58d-8b267f67239a.jpg.html)
I had to have a taste before letting it settle in the fridge for 2 days